Prepare the meat: Trim excess fat from the beef cheek or chuck roast. Cut into large chunks if necessary.

Make the marinade: In a blender, combine garlic, onion, bay leaves, cumin, oregano, cloves, apple cider vinegar, lime juice, chipotle peppers, salt, and black pepper. Blend until smooth.

Marinate the beef: Place the beef in a large bowl or ziplock bag. Pour the marinade over the meat, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Cook the barbacoa: Transfer the marinated beef and marinade to a slow cooker. Add beef broth. Cook on low for 6-8 hours or until the meat is tender and easily shreds.

Shred the meat: Remove the beef from the slow cooker and shred using two forks. Discard any large pieces of fat or bay leaves.

Reduce the sauce: Strain the cooking liquid into a saucepan. Simmer over medium heat until reduced by half. Mix the shredded beef back into the reduced sauce.

Serve: Warm corn tortillas and serve the barbacoa with chopped onions, cilantro, lime wedges, and salsa.